Ishijyusansai and 24 Solar Terms…


Shosho・・・This is when the summer heat cools and you see glimpses of autumn as you see the grain crops begin to bear fruit.

According to the calendar, its already autumn. And in the autumn, there are the Pacific Saury.
We have prepared a course of recipes that make you think of the tasty delights of the fall. Though the hot weather in the daytime makes it difficult to think of autumn already, you can get into the mood by enjoying a few of its tastes first. Savor the luxuries!

All recipes make servings for four.

Menu List

• → Salt grilled pacific saury
• → Chawan-mushi (steamed egg custard)
• → Grilled eggplant
• → Freshwater clam miso soup
• → Maitake mushroom steamed rice

• Salt grilled pacific saury

  
  Salted pacific saury　　4 fish
  Grated white radish　　Desired amount
  Citrus fruit　　Desired amount
  1. Grill the salted pacific saury (7 minutes on one side, then 3 minutes on the other)
  2. Serve on plate with grated white radish and citrus fruit of your choice.
  
  
  Advice
  By making sure to grill the salted pacific saury well and firm, the meat will come off more easily and the organs will be edible ass well.
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• Chawan-mushi (steamed egg custard)

  
  Eggs (large size)　　4 eggs
  Shiitake mushrooms　　２mushrooms
  Prawn shrimp　　８prawns
  Ginko nuts　　４nuts
  Mitsuba (whole leaves)　　４leaves
  
  (A)
  Dashi　　５００cc(please see Shiratsugu Basics)
  Salt　　１Teaspoon
  Soy sauce　　１Teaspoon
  1. Beat eggs, add (A) and strain
  2. Blanch Shiitake mushrooms, prawns and ginko nuts. Place into each bowl and add strained egg mix from (step 1).
  3. Use flame from a lighter to pop bubbles at surface of each bowl, then top with mistuba leaf.
  4. Use saran wrap to wrap each bowl from (step 3), poke a small hole and steam in a steamer at medium heat for 15 minutes. Serve.
  
  
  Advice
  Using a flame from a lighter or burner to pop the bubbles will give the Chawan-mushi a beautiful finish.
  Do not open the steamer so often while cooking. If you pick up the bowl and the chawan-mushi jiggles, it should be ready to eat.Arranging the chawan-mushi with ingredients of you choice is another fun way to enjoy the dish.
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• Grilled eggplant

  
  Eggplant　　２eggplant
  Grated ginger　　desired amount
  1. Make three or four lengthwise cuts in the eggplant and cook until savory.
  2. Remove the skin once its cooked, cut into easy-to-eat sizes, top with grated ginger, serve.
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• Freshwater clam miso soup

  
  Large freshwater clams (regular size is ok too)　　12 clams
  Dashi　760cc(please see Shiratsugu Basics)
  Miso　　120cc
  Small green onions　　Desired amount
  1. Add clams to dash and cook (cook until clams open)
  2. Stir in the miso, top with chopped small green onions and serve.
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• Maitake mushroom steamed rice

  
  Rice　　３cups
  Maitake mushrooms　　３００g
  
  (A)
  Dashi　　６００cc(please see Shiratsugu Basics)
  Sake　　１Tablespoon
  Soy sauce　　１Teaspoon
  Mirin seasoning sake　　１ Teaspoon
  Salt　　１ Teaspoon
  
  Mitsuba (stems) 　　Desired amount
  1. Blanch maitake mushrooms and mitsuba stems and strain.
  2. Wash and strain rice, then add (A).
  3. Add Maitake mushrooms cook rice as you usually would. When finished cooking, top with mistuba stems and serve.
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